Recipes >>
Have a quail recipe of your own? Send it to info@azoutdooradventures.org.
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Country Style Quail
About 20 quail
1 pound bacon
1 medium onion, thinly sliced
3 egg yolks
2 cups half-and-half
1 teaspoon sweet Hungarian paprika (more if desired).
Salt and pepper to taste
In a large skillet, cook bacon until crisp. Drain on paper towels. Place sliced onion and quail in the skillet and brown in the bacon fat. Salt and pepper the birds. Remove birds and onions from skillet and place in a warm oven (150 to 200 degrees). Pour off all but three tablespoons of bacon fat. Mix the egg yolks and the half-and-half. Add mixture to the bacon fat in the skillet and cook over low heat just to thicken, stirring constantly. Do not boil. Stir in paprika and serve sauce with quail and fried potatoes.
By Max Foster, www.paysonroundup.com
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Tarragon Quail
Serves 2 hungry people or 4 dinner party guests.
4 Quail
4 Peeled shallots
4 Tablespoons clarified butter
Fresh Tarragon
1/4 cup dry white wine
1/4 cup chicken stock
1/2 cup heavy cream
1 teaspoon savory
Pluck and draw 4 birds. Pat dry and lightly sprinkle with salt and pepper and stuff cavity with an appropriate sized piece of peeled shallot and a couple leaves of fresh tarragon.
Sear bird over med high heat in an oven safe pan uuntil golden brown on both sides about 2 or 3 min a side.
Cover and place in 425 degree oven for 6 minutes.
Set aside birds in warn place or cover with foil.
Put pan back on stove top over med heat (with out burning yourself).
Deglaze with a quarter cup of white wine and scape up the brown bits from the bottom of the pan with a wooden spatula or the like. Add a quarter cup of chicken stock. Or save your carcass's from this batch and make quail stock for your next meal.
Add 1/2 cup of heavy cream and 4 fresh tarragon leaves cut into thin slivers and a teaspoon of savory powder.
Reduce until sauce will cover the back of a spoon.
Pour sauce over birds garnish with a tarragon leave or two and enjoy.
Roasted fingerling potato's and or a mild flavored vegetable compliment this well.
Pinot Noir, or Viogner respectively for a white or red.
Olive oil could be substituted for clarified butter and coors could be substituted for wine.
Submitted by Luke Peterson, Prescott, AZ
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Quail w/Cornbread Stuffing
Saute 1 c chopped onion (shallot) and celery in 3 tbs butter. Add cornbread cubes (dry) - 3 cups. Blend together with 1/2 c grand marnier and 1/2-1 c of water. Add salt and pepper with 2 tbs chopped parsley.
Clean quail and pat dry. Salt and pepper cavity and pour 1 tbs of grand marnier in each. Stuff each and tie with string to hold legs and breast together.
Brown each in 1 tbs butter and 1 tbs oil. As you brown and in a sauce pan, mix: 1/2 stick of melted butter, 1/2 c soy sauce, 1 c grand marnier.
Pan boil 1 small bag tiny white potatoes, 1 small bag tiny carrots. Quail - all together roast at 375 degrees. Pour remaining mixture over all or repeat if necessary to coat well. Roast uncovered, 20 mins.
Submitted by The Romero Family (Baby Kay's), www.rosieonthehouse.com
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Photo by Robert Shantz
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Spring Quail Penne
by Pete Stevens, The Upland Almanac
8 quail breasts
4 sweet italian sausages
1 jar of sun-dried tomatoes in oil
1 can of artichoke hearts
2 c chopped baby spinach
1/2 c Vidalia onions, diced
Garlic
Olive Oil
Parmesan Cheese
Dry White Wine
1 lb Penne pasta
Start by cooking sweet sausages in a skillet on medium temperature. Once cooked, drain and let cool. Rinse the quail breasts and pat dry with paper towel. Season with your favorite seasoning. Heat skillet and add 1 tbs olive oil. Once the oil is hot, brown the breasts on both sides. Then turn the heat down to medium low and cook until done. Remove breasts from skillet. Add onion, artichokes, sun-dried tomatoes and oil from the jar, and garlic. Saute for about 5 minutes on medium heat. Add 1/2 c of dry white wine and simmer on low heat for 3 mintues. Add spinach and let it wilt on low heat. Cut sausages into 1/2 rings and add them to the skillet. Cut the pheasant breasts into strips and add them to the skillet. Add a little more olive oil and let it simmer on low heat, stirring occasionally.
Cook 1 lb of Penne until al-dente and drain. Put the contents of the skillet into the pan in which you cooked the pasta, then add the pasta. Add olive oil and Parmesan cheese to taste, and serve. Serves 4. Goes well with a a Soave or Frascatti.
Submitted by The Romero Family (Baby Kay's), www.rosieonthehouse.com
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Photo by Robert Shantz
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Cajun Pot Roast on the Stove (Goose, Duck, Quail, or Dove)
Cut quail into four pieces. Lightly rub with vegetable oil and season to taste using salt, pepper, cayenne and/or Tony Chachere's Cajun Seasoning. Lightly dust seasoned quail quarters with flour. In large pot or roasting pan, melt 1/2 pound butter with a couple drops of olive oil. Brown goose quarters in the butter. Add one large can (49 1/2oz.) of Swanson's Chicken broth, 3 diced yellow onions and one can drained mushroom slices. Cook on low boil until meat falls off the bone, about 2-3 hours. depending on size of bird. Serve over rice. After 1 hour, taste test broth and add seasonings as needed.
Submitted by The Romero Family (Baby Kay's), www.rosieonthehouse.com
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Photo by Robert Shantz
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Pecan Crusted Quail w/Molasses Vinaigrette
From "The Boathouse - Tales and Recipes from a Southern Kitchen"
4 quail, semi boneless
The Crust:
1/2 c flour
1/2 c pecans
Salt and pepper
1 egg
1/2 c buttermilk
2 c vegetable or peanut oil for frying
Combine the flour and pecans in a food process and mix until fine. Season quail with salt and fresh-ground black pepper and set aside. Combine the egg with the buttermilk and immerse the quail, one at a time in the mixture. Drain quail and coat with pecan crumbs.
Heat oil to 350 degrees. Fry the quail in the hot oil until golden brown and cripsy, about 5 to 7 minutes. Remove from oil and drain on a paper-towel lined plate.
The Vinaigrette:
2 tbs sherry vinegar
1 tbs Black Strap or sorghum molasses
Salt and pepper
1/2 c olive oil
2 bunches watercress or arugula
For the vinaigrette, whisk together the sherry vinegar with the molasses, salt, pepper, and olive oil.
Lay the crispy quail over the arugula and drizzle with the vinaigrette.
Submitted by The Romero Family (Baby Kay's), www.rosieonthehouse.com
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Photo by Robert Shantz
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| Smothered Quail
6 Quail
6 tb Butter
3 tb Flour
2 c Chicken broth
1/2 c Sherry
Salt and pepper to taste
Cooked rice
Prepare quail; brown in heavy skillet or Dutch oven in butter. Remove quail to baking dish. Add flour to butter in skillet; stir well. Slowly add chicken broth, sherry and salt and pepper to taste; blend well and pour over quail. Cover baking dish and bake at 350 F. for about 1 hour. Serve with cooked rice.
Recipe from justdutchovenrecipes.com
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Photo by Robert Shantz
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| Raspberry Steamed Quail
I tried a new recipe for the Mearns we brought home and it was really good. I soaked the breasts and legs in Raspberry Vinagarette dressing for two days and then put Montreal Seasoning on them. I made a foil pan on my grill and put the quail and all the dressing liquid in the pan. I then put strips of pepper bacon on top and grilled for 5 minutes, turned and grilled for 6 minutes. The liquid steamed and tenderized the meat really well and they got a nice semi-sweet coating on the meat as it cooked. We had no leftovers!
Submitted by Dan Torrance of Flint Hills Hunts
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Photo by Robert Shantz
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Bar-B-Que
Mix together:
1 tsp salt
1/2 cup Ketchup
1/4 to 1/2 c sugar
1 tbs flour
1 tbs vinegar
1/2 tsp ground vinegar powder
3 tbs soy sauce
1 large clove garlic (mashed)
Put dove or quail in bowl w/mixture in crock-pot.
Submitted by Dean & Mary Priest of Phoenix, AZ |
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Photo by Robert Shantz
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BBQ Sauce for quail
1/2 cup ketchup
1/2 cup white sugar
2 Tablespoons soy sauce
1/2 Teaspoon ground ginger
1 Teaspoon salt
1 large, mashed garlic clove
1 Tablespoon white vinegar
1 Tablespoon flour
Put all ingredients except the meat in a large bowl and mix well. Then place meat in slow cooker and cover with sauce. Cook for at least 6 hours.
Submitted by Rosemary Priest for Lucy Sumrall
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Have a quail recipe of your own? Send it to info@azoutdooradventures.org.
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2011-2012 Arizona Quail Season
Gambel's & Scaled Quail:
September 30 - February 5
Mearns' Quail:
November 25 - February 5
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